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Whole Wheat Apricot Muffins

Whole Wheat Apricot Muffins

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Food Category:  Breakfast, Dessert / Breads
Servings muffins
Cal 170 kcal
Protein 5 g
Carbs 21 g
Fat 8 g
Added Sugar 5 g
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No. of Servings

Ingredients 

  • 1 ½ cup whole wheat flour (or gluten-free flour)
  • ¼ cup honey
  • ¼ cup flax seed (ground)
  • ¼ cup chia seeds
  • 1 ½ tsp grated orange
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ cup milk (dairy-free optional)
  • ½ cup low-fat plain yogurt
  • ¼ cup coconut oil (melted, can substitute butter)
  • 1 egg (beaten)
  • 1 cup apricots (finely chopped)
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Instructions 

  • Heat oven to 375°.
  • Put all ingredients into a large bowl and mix well.
  • Pour batter into greased muffin tins
  • Cook for 15-20 minutes.

Notes

Makes 12 muffins.

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Comments & Ratings:

7 Responses

    1. I changed this recipe. It’s quite tricky to give amounts for 1 serving of some items. We wanted all recipes to be one serving and then people can pick how many they want to make. At 1 seving some of the measurements are hard to understand. I will continue to fix this on other recipes.

    2. 1/24 of a cup equals 2 tsps. We set the recipes up so that they work for a single serving so it allows people to pick the exact number of servings they want to make. It does make the ingredient list a little awkward. Sorry for the confusion.

  1. Grated orange? –or is it grated orange peel (I’ve never grated a juicy orange before). Also, I’m assuming the apricots are fresh or canned, not dried?

    1. Yes, grated orange peel. I am sorry I didn’t clarify that. You can use either fresh or dried apricots. Canned apricots may cause the muffins to be too soggy. I hope that helps!

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